Thursday, March 26, 2009

Going Greek

I originally had a craving for chicken gyros, but as it got closer to dinner, the weather got worse. I didn't feel like going to the grocery store in the rain just for pitas. (yeah I'm a baby!) So, I decided to take some of the same ingredients and make it into a Greek inspired dish. It was so easy, delicious and healthy too. I served it warm allowing the feta and lemon zest to melt into the ingredients. But it is just as good cold the next day - I've ate the leftovers :)

Place chicken in a ziploc bag. (My chicken was quite thick, I pounded it till 1/2 inch thickness). Mix remaining ingredients in a bowl, pour into bag and make sure chicken is well coated. Refrigerate for at least 2 hours (I wish I had more time, or I would have left it in longer)

Heat grill (I used my Cuisinart Griddler) to medium high. Remove from marinade, shaking off excess, and grill for at least 6 minutes per side, or longer until fully cooked through. Remove, slice, and add to orzo mixture.

Vinaigrette: (this is a close estimate, I tasted it and added a dash of extra ingredients if needed)

Cook orzo according to directions, drain well and set aside. Toss with a little of the vinaigrette.

Heat a skillet with a little EVOO over medium heat. Add onion and tomatoes, saute for about 4 minutes or until softened. Add spinach and allow to wilted, for about a minute. Add mixture and feta cheese to orzo, and toss with vinaigrette (amount to taste) and top with chicken.Garnish with lemon zest and parsley is desired.

About Me

I'm originally a Canuck from Ontario, but I'm now adjusting to living in Tennessee, after living in Michigan for two years after getting married. I have two wonderful kittens/furbabies -Socks and Thumper.